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Name: Enchiladas
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: 6 Dried California Chiles seeded; Chicken shredded; 1/2 onion; 2 Garlic cloves; 1 Plum tomatoes; 1 box tomato sauce; 1/2 tsp Chicken bouillon powder; corn tortillas; queso fresco

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INGREDIENTS

6 Dried California Chiles ; seeded
Chicken ; shredded
1/2 onion
2 Garlic cloves
1 Plum tomatoes
1 box tomato sauce
1/2 tsp Chicken bouillon powder
corn tortillas
queso fresco

Servings

INSTRUCTIONS

Cook the chicken with onion and garlic and shred. Boil the chiles for 20 minutes. Remove them from the water and blend with garlic and small piece of onion. Fry a small amount of onion in oil and then add the salsa. Blend the tomato with a little water and add to the salsa. Also mix in some of the canned tomato sauce. Add the bouillon and boil for about 10 minutes. Fry each tortilla very lightly then submerge in the salsa. Remove and roll with chicken in each tortilla. Place in baking pan. Pour remaining salsa over top and add queso fresco. Bake for 15 min. Serve with red rice.

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Nutrition

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Serving Size: 1 Serving (1044g)
Recipe Makes: 1 Servings

Calories: 2026
Calories from Fat: 1250 (62%)

Amt Per Serving		% DV

	Total Fat 138.9g	185 %
	Saturated Fat 39.7g	199 %
	Monounsaturated Fat 57.5g
	Polyunsanturated Fat 29.9g
Cholesterol 690.2mg		212 %
Sodium 664.2mg		23 %
Potassium 1994.1mg		52 %
Total Carbohydrate 10.4g		3 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 8.6g
Protein 172.9g		247 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2026

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